Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

Method

Place the cream, onion or shallot and the thyme sprig into a small pan. Slowly heat to just below boiling point, then remove from the heat and leave to cool. Strain, discarding the onion and thyme.

Heat oven to 160C/fan 140C/gas 4. Rub the bottom and sides of a gratin dish measuring about 20 x 30cm with butter. Peel the parsnips and trim the ends. Peel and scoop the seeds out of the squash. Thinly slice the vegetables.

Layer the parsnip and squash in the dish, pour over the infused cream, then scatter with the thyme leaves and Gruyère. Bake for 1 hr until golden and a fork slides easily into the veg.

Recipe Tip

Get ahead

Leave the bake to cool, then cover and place in the
fridge for up to 2 days. To reheat, place in a 220C/
fan 200C/gas 7 oven for 15 mins. If the top starts
to brown more than you’d like, cover with foil.

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Comments, questions and tips

i made this just now but my own way....i put the veggies in a deep dish, and mixed in salt, pepper and chilli powder into the double cream, mixing real well. poured that on top, but lo and behold, it wasnt enough. so i beat some Philly cheese with milk till smooth n creamy, and poured that in too. sprinkled tons of chopped chives and spring onions in, then covered the whole thing with a generous sprinkle of cheddar cheese. really delicious, but it definitely needs baking for 1 hour as the parsnip cooks slower than butternut squash. cover with foil if need be, and next time i'll even mix in garlic into the cream.

Drydoni

17th Mar, 2013

5.05

Didnt have any parsnips but I had a turnip potatoes and butternut squash and layered the 3 - AMAZING COMBO! Topped with plenty of gruyere, Fantastic gorgeous with a sunday roast!

neatandtidy

6th Nov, 2012

5.05

This is so tasty! I made it as a side dish at Xmas and again as part of a veggie Sunday lunch this weekend and it went down a treat! Easy to do and super tasty! I also leave the onions, garlic and thyme in the cream as it adds to the flavour. I used mature cheddar as no gruyere and added a few breadcrumbs to the topping and it was lush!

missflops

2nd Oct, 2012

5.05

Easy, fool-proof and simply delicious. Made ahead and re-heated. Perfect.

stephaniepebrocq

27th Sep, 2012

5.05

This was SO nice! I just think the shallots should not be discarded - so I put them in the dish. Lovely and quite filling, a perfect winter warmer!

pgrinnell

4th May, 2012

5.05

Absolutely fab. Definately will make again. Only problem was I used the wrong cheese so there was oil in the bottom of the serving dish during dinner. I doubled the quantities and had one in the freezer ready for next time we had guests. We've used this and you wouldn't have guessed it had been in the freezer.

soulandelalanne

27th Jan, 2012

4.05

Lovely and easy recipe, but had no gruyere so used some leftover goats cheese and some comte. Had no dble cream so used up what i had in fridge, mix of 15% creme fraiche and a 200ml box of creme liquide. No onion ! either so used garlic for the infusion.
Next time i will try mixing in some of the milder Patak's curry paste, as i often do with a parsnip soup, should go well with the sweetness of this dish too.

joanna800

17th Jan, 2012

CARE: Most gruyere cheese is not suitable for vegetarians as it contains animal rennet. Some British-made gruyere is, eg that made by Joseph Heler appears to be.

ashleyhouston71

1st Jan, 2012

5.05

did this for xmas day this year and made it on xmas eve, 20 mins in the oven to heat it and it tasted even better, big hit with all the family, thanks

joannajmiller

27th Dec, 2011

5.05

Oops forgot to rate. Oh also to say I ended up using more cream, so would probably add another 100ml next time to the infusing part.

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